🍫🍰 Caramel Pecan Oreo Cheesecake Brownie 🍪🥜
A rich, ultra-decadent layered dessert packed with fudgy brownie, creamy cheesecake, crunchy pecans, and gooey caramel drizzle 😍
Ingredients:
For the Brownie Base:
1 cup unsalted butter, melted
1 cup granulated sugar
1 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon salt
For the Cheesecake Layer:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
Topping:
½ cup caramel sauce (plus extra for drizzling)
½ cup chopped pecans
½ cup chocolate shavings
¼ cup shredded coconut (optional)
6–8 Oreo cookies
Instructions:
1. Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly grease.
2. Make the brownie base: In a bowl, whisk melted butter, granulated sugar, and brown sugar. Add eggs and vanilla, mix well. Stir in flour, cocoa powder, and salt until smooth. Spread evenly into prepared pan.
3. Bake brownie layer for 20–25 minutes until slightly set but still soft in the center. Remove from oven and reduce temperature to 325°F (160°C).
4. Prepare cheesecake layer: Beat cream cheese until smooth. Add sugar and mix until creamy. Add eggs one at a time, then vanilla and sour cream. Beat until smooth and fluffy.
5. Pour cheesecake mixture over the partially baked brownie base. Smooth the top.
6. Bake for 30–35 minutes until the center is just set but slightly jiggly. Turn off oven and let cake cool inside with the door slightly open.
7. Chill in the refrigerator for at least 4 hours or overnight.
8. Once chilled, drizzle generously with caramel sauce. Top with pecans, chocolate shavings, shredded coconut, and Oreo cookies. Finish with an extra caramel drizzle for that dramatic drip effect.
Pro Tip:
For clean slices, dip your knife in hot water and wipe it dry before each cut. This keeps those beautiful layers sharp and bakery-perfect ✨
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